A Dinner Series | No. 01
The Dinner Series is a woven tapestry of sensory art forms, ancestral traditions, and creative curiosities. It is a gathering that moves from edible to tactile, exploring the sacred union between food and art. “We are what we consume.” A simple truth that extends beyond our plates and into every sensory experience that shapes who we are. Each dinner is created with the intention to inspire a deeper harmony between nourishment, beauty, and the act of slowing down. It is an invitation to savor the present moment, to connect, and to let the ritual of dining remind us what it means to feel at home.
On July 20th, twelve guests gathered around the table to experience a California farm-to-table meal infused with Hungarian classics from Elyse’s childhood. The evening highlighted handcrafted objects, table linens, and ceramics that reflected the ethos of thoughtful, intentional living. Guests, a blend of artists, chefs, and makers, shared stories over food inspired by Elyse’s mother’s culinary wisdom. The menu, designed by Cat Owens, celebrated these roots through warm spices, seasonal produce, and a reverence for slow, intuitive cooking.
In collaboration with ceramicist Eleanor Wada, each course was served on a custom nesting dinner plate designed to echo the flow of the meal. Eleanor’s work celebrates imperfection, touch, and play, qualities that invite us to reimagine our relationship to everyday objects. Her vessels became part of the conversation, blending function with art. Guests brought their own wine while Cat Owens of Rhythm Garden crafted cocktails and Julia Saltzman closed the evening with a delicate strawberry pavlova, a soft and fragrant finale to a meal rooted in memory and craft.
“As a social worker by trade, the tactile and grounding nature of clay was immediately appealing. While the world demands that I stay in my head, ceramics coaxed me outward to touch, to shape, to live in my physical body. I have learned to embrace the wonky and the warped, to find joy in imperfection. These dinner plates were my fun exploration and interpretation of a millennia-old practice.”
— Eleanor Wada, EW Feel Goods
Carrot Soup
A Selected Recipe From the Evening
Serves 4–6 | Time: 55 minutes | Keeps: Up to 4 days refrigerated, or 1 month frozen
Ingredients:
2 T butter, ghee, or olive oil
1 Yellow Onion, chopped
1/3 c Dry White Wine
1.5lbs Carrots, peeled and chopped
2 c Vegetable or Chicken Broth
1/8 t Ground White Pepper
Pinch of Ground Nutmeg
1/2 c Whole Milk, or Coconut Milk
3/4 c Creme Fraiche, or Coconut Creme + 1 t Apple Cider Vinegar
2 t Fresh Chives, Parsley, Tarragon, or Dill, minced
Instructions:
Warm a heavy-bottomed pot over medium-low heat. Melt the butter and sauté the chopped onion for about 5 minutes, until soft and translucent.
Deglaze the pot with white wine, letting it simmer for another 5 minutes to cook off the alcohol and concentrate the flavor. Stir in the chopped carrots and cover, cooking gently for about 15 minutes. Check occasionally and stir to prevent burning — a little browning adds a caramelized sweetness.
Lower the heat and sprinkle in the white pepper and nutmeg. Stir until fragrant, about 2 minutes. Pour in the broth, raise the heat to bring to a boil, then reduce to a simmer. Cover and cook until the carrots are very tender, about 20 minutes.
In a separate saucepan, gently warm the milk and crème fraîche together until smooth and just heated through.
Once the carrots are soft, puree the soup in batches until velvety smooth. Return to the pot, stir in the warmed cream mixture, and taste for seasoning.
Ladle into bowls and finish with your choice of minced herbs and a spoon of crème fraîche or a drizzle of cold pressed olive oil. Serve with warm sourdough or rye.
Notes & Nourishment
Don’t toss your carrot tops — they’re nutrient-rich too, packed with vitamin C, vitamin A, vitamin K, chlorophyll, potassium, and calcium.
Save them to make a *carrot frond oil for garnish or a pesto.
*Poach fronds in lightly salted water, wring dry in cheesecloth, blend on high at a 3:1 ratio using a neutral oil (I recommend avocado oil) with a pinch of salt, and strain through a double layer of cheesecloth without agitating. The infused oil will keep for up to 2 weeks refrigerated, or about 2 months if frozen in a sealed container.
Carrots are rich in beta carotene, which supports vision, skin, and immune health.
Butter and crème fraîche add nourishing fats that help the body absorb these fat-soluble nutrients.
Nutmeg supports digestion, while fresh herbs bring a refreshing lift to the soup’s natural sweetness.
